Vegetable conservation process

Abstract

The present invention refers to a process for the conservation of vegetables which comprises the steps of selecting a vegetable, performing a first immersion of the vegetable in a first solution which is an antioxidant solution comprising citric acid and ascorbic acid, performing a second immersion in a second solution which is an antioxidant solution comprising citric acid, ascorbic acid and sodium chloride, cook in a third solution comprising citric acid, ascorbic acid and sodium chloride, hydrocooling the vegetable with the third solution, perform a third immersion in a fourth solution which is an edible coating solution, bag the vegetable, and perform a seal with active or passive modified atmosphere or a vacuum seal.

1 - 16 . (canceled) 
     
     
         17 . A process for vegetable conservation comprising the steps of:
 performing a first immersion of a vegetable in a first antioxidant solution comprising citric acid and ascorbic acid;   performing a second immersion in a second antioxidant solution comprising citric acid, ascorbic acid and sodium chloride;   cooking said vegetable in a third solution comprising citric acid, ascorbic acid and sodium chloride;   hydrocooling the vegetable with the third solution;   performing a third immersion into a fourth edible coating solution;   bagging the vegetable; and   sealing the bag with an active modified atmosphere, a passive modified atmosphere or at vacuum.   
     
     
         18 . A process according to  claim 17 , where the vegetable is selected from the group comprising: varieties of  Cynara scolymus;  species and varieties of the  Capsicum  genus; varieties of  Pisum sativum;  varieties of  Asparagus officinalis;  and varieties of  Phaseolus Vulgaris.    
     
     
         19 . A process according to  claim 17 , wherein the vegetable is subjected to at least one of: washing, disinfecting or peeling prior to the first immersion. 
     
     
         20 . A process according to  claim 19  where washing is performed with a food detergent and disinfecting is performed with peracetic acid. 
     
     
         21 . A process according to  claim 17 , wherein the first antioxidant solution comprises said citric acid at a concentration of between 0.5% to 1.5% relative to the total weight of the first solution and said ascorbic acid at a concentration of between 0.1% up to 1% relative to the total weight of the first solution. 
     
     
         22 . A process according to  claim 17 , wherein the second antioxidant solution comprises said citric acid at a concentration of between 0.1% up to 1% in relation to the total weight of the second solution; said ascorbic acid at a concentration of between 0.1% to 0.5% relative to the total weight of the second solution and said sodium chloride at a concentration of between 0.5% up to 1% in relation to the total weight of the second solution. 
     
     
         23 . A process according to  claim 17 , wherein the third solution comprises said citric acid at a concentration of between 0.1% to 0.5% relative to the total weight of the third solution; said ascorbic acid at a concentration of between 0.05% to 0.15% relative to the total weight of the third solution; and said sodium chloride at a concentration of between 0.1% to 0.5% relative to the total weight of the third solution. 
     
     
         24 . A process according to  claim 17 , where said vegetable is cooked at a temperature between 85 to 105° C. for a time range of between 4 to 20 minutes. 
     
     
         25 . A process according to  claim 17 , wherein the vegetable is hydrocooled until the temperature of the vegetable is less than 6° C. 
     
     
         26 . A process according to  claim 17 , wherein the fourth edible coating solution comprises a combination of ascorbic acid and calcium at a concentration of between 10 to 16% in relation to the total weight of the fourth edible coating solution, where ascorbate ions and calcium ions are present in a ratio of 1.5:1 to 3:1, respectively. 
     
     
         27 . A process according to  claim 17 , wherein the fourth edible coating solution comprises a combination of ascorbic acid and calcium at a concentration of between 10 to 16% relative to the total weight of the fourth edible coating solution, where ascorbate ions and calcium ions are present at a ratio of 1.5:1 to 3:1, respectively, and chitosan at a concentration of between 0.4% to 0.6% relative to the total weight of the fourth edible coating solution. 
     
     
         28 . A process according to  claim 17 , where in the third immersion the fourth edible coating solution is at a temperature below 6° C. 
     
     
         29 . A process according to  claim 17 , wherein said bag is sealed with the active modified atmosphere by injecting a mixture of gases at a concentration of between 50 to 70% of the bag consisting of 2 to 6% of O 2 , 8 to 12% of CO 2 , and 82 to 90% of N 2 . 
     
     
         30 . A process according to  claim 17 , wherein said vegetable is a V range vegetable. 
     
     
         31 . A process according to  claim 17 , wherein said vegetable is a ready to eat vegetable. 
     
     
         32 . A process according to  claim 17 , wherein said vegetable is a ready to use vegetable. 
     
     
         33 . A process according to  claim 17 , further comprising the steps of storing and transporting said bagged vegetable. 
     
     
         34 . A process according to  claim 33 , wherein said bagged vegetable is stored and transported at a temperature below 5° C.